Create colorful, delicious meals that bring people together with 130 recipes, perfect for cast-iron skillets, Dutch ovens, and more. Cast-iron cookware is treasured in the home kitchen. Expertly seasoned pieces are often passed down through the generations. Whether you own a skillet your great-grandparents used or are shopping for a new Dutch oven, learn how to select, season, and properly care for these versatile pans. Then put them to use with Julia Rutland’s collection of full-flavored recipes sure to please the whole family. Cast-Iron Cooking showcases 130 recipes that are best made in cast-iron cookware, from griddles to novelty pans to brasiers. Julia gives expert advice on the purchasing, seasoning, and care of this beloved material, then provides a range of hearty meal ideas—including appetizers, breads, stews, main dishes, desserts, and more! The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish offers the quality your loved ones deserve. Inside you’ll find: 130 recipes—tested and tasted by the author - Breakfast, breads, main courses, sides, and more - Vegetarian options - Full-color photographs Julia Rutland is a writer and author with 25 years of experience in the food, publishing, travel, and marketing industries. She is the author of more than a dozen cookbooks, including The Campfire Foodie Cookbook, On a Stick, Blueberries, Squash, Apples, Honey, Tomatoes, Eggs, Foil Pack Dinners, 101 Lasagnas, The Christmas Movie Cookbook, and Homestyle Kitchen. Before moving to the Washington, D.C., area and developing her own business, Julia worked at Coastal Living magazine as senior food editor, with Wimmer Cookbooks as a sales and marketing consultant, and in the test kitchens of Southern Living magazine. Julia has a deep knowledge of cooking principles; she is passionate about consumer education and skilled in savvy story packaging. She is a member of Les Dames d’Escoffier, an international philanthropic organization of women leaders in the fields of food, fine beverage, and hospitality. Julia is also a trained volunteer and serves on the board with the Virginia Cooperative Extension Master Gardener program in Loudoun County. Julia lives in the D.C. wine-country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends. Tomato-Basil-Bacon Cornbread This bread is so hearty, it’s almost a meal. Use it as a side dish for grilled burgers or chicken, or serve it for breakfast as a filling start to the day. Makes 6 servings Equipment: 10-inch cast-iron skillet Pan Savvy: Use a 10-inch square skillet if you want to make portions with a slice of tomato in the center of each one. 6 slices lean bacon, chopped 1-1/4 cups cornmeal 1 cup all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 large eggs 1-1/2 cups half-and-half or whole milk 6 tablespoons salted or unsalted butter, melted 1-1/2 cups (6 ounces) shredded smoked cheddar or cheddar cheese 3 tablespoons chopped fresh basil 2 ripe Roma or other small tomatoes, sliced Preheat oven to 375°. Cook bacon in a 10-inch cast-iron skillet over medium heat until crisp; remove from heat. Transfer bacon to paper towels using a slotted spoon, reserving 1 tablespoon drippings in pan. Combine cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together eggs, half-and-half, and melted butter. Stir egg mixture into cornmeal mixture. Fold in cheese, bacon, and basil. Pour batter into skillet. Arrange tomatoes on top. Bake for 30 minutes or until golden brown and firm.